Sweet Polis are my all-time favorite ones. I can eat this anytime, all days. Amma makes it for our Uggadi Festival and I always remember waiting for the festival to eat this. Of course, this has become so common nowadays, that we don't have to wait for a year or for this festival to savor this. But what Amma makes is special. I guess its the festive mood and the way Amma prepares it. Poli made by Amma deserves a post on its own. So will talk about my memories in that post.

This poli is a special from Athamma. I believe this variation is famous in their place. It was quite different to the one I am used to eat and it tasted great too.

For the dough, take the flour, mix it with salt and water to form a soft dough. This needs to soak in oil for 20 mins. This way the polis are crispy.

Take water in a vessel, bring to boil. Add Rice flour. whisk vigorously, ensure lumps are formed. Then add coconut and mix well. Finally add sugar. Simmer it for 10 mins, constantly stirring. The stuffing should be well cooked by 10 to 15 mins. You get a thick mass as the rice flour is cooked. You can always add hot water again it becomes too stiff. All the ingredients can be adjusted as per taste.

Once cool, make balls of the stuffing. Keep aside.

Take the dough and beat it again to get the soft texture. Divide into equal balls.

Flatten into patties, place the stuffing in middle, cover the stuffing well with dough and using your fingers dabbed with oil, spread on a wet muslin cloth. Plastic cover also can be used for rolling out the polis.

Heat the tawa, spread Oil or ghee to ensure polis do not stick. Place the polis and top the polis with Poppy seeds.

Turn it around and oil the other side also. Remove when its well cooked.